Sunchoke and bacon hash
Sunchokes jerusalem artichoke(s)
1 pound(s), unpeeled, cut in 1/2-inch-thick slices
4 tsp, divided
Uncooked Canadian bacon
6 oz, diced
½ cup(s), chopped
1 cup(s), roughly torn
- Place sunchokes in a medium saucepan and add enough water to cover them; bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until sunchokes are tender, about 8 minutes; drain in a colander, shaking out excess water.
- Heat 2 tsp oil in large skillet over medium-high heat; add bacon and scallions. Cook, stirring with a spatula until bacon begins to brown, about 6 minutes. Add remaining 2 tsp oil, arugula, garlic, salt, pepper and sunchokes; cook, stirring and using spatula to press down on a few sunchokes until they are lightly mashed, about 2 minutes. When arugula wilts, remove from heat and stir in mustard.
- Serving size: about 1 cup.